Sichuan Chile Oil

  • Serves

    makes 2 cups

  • Cook

    1 hour


By Dan Holzman and Matt Rodbard

Published on January 13, 2016

A toasty, subtly fiery chile oil to drizzle over soup, dip with dumplings, or stir into this spicy Chinese "water-cooked" fish. It's worth making a large batch; the oil will keep at room temperature for a year.


  • 2 cups plus 2 Tbsp. vegetable oil
  • 2 oz. dried arbol chiles
  • 2 tbsp. whole Szechuan peppercorns


Step 1

In a large wok, heat 2 cups oil over medium. Add the arbol chiles and peppercorns and cook, stirring, until toasted and fragrant, about 5 minutes. Pour the oil and spices into a jar and let the chile oil cool completely. Store at room temperature for up to a year.

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